Culinary Week 4

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Across
  1. 3. control point step where contamination can be prevented or eliminated
  2. 6. the conditions that are needed for bacteria and viruses to survive
  3. 8. temperature cold foods should be kept at
  4. 9. control limit the minimum criteria that must be met at each critical control point throughout the flow of food
  5. 10. hundred thirty-five degrees temperature hot foods should be kept at
Down
  1. 1. first principle of HACCP
  2. 2. illness illness caused by consuming food that contains pathogens that attack the human immune system
  3. 4. Time and Temperature Controlled for safety
  4. 5. second principle of HACCP
  5. 7. third principle of HACCP
  6. 8. of food the movement of food through a kitchen from the point it is received (delivered) to the time it is disposed of